Sous Chef- InterContinental New York Barclay

Do you see yourself as a Sous Chef?

Duties and Responsibilities

Culinary Operations & Guest Experience

• Supervise kitchen staff in preparation, cooking, garnishing, and presentation of food items.

• Assist with menu planning, development, and cost control to ensure high-quality offerings that reflect brand standards.

• Review daily menus and complete requisitions for food and supplies; maintain strict inventory and storage procedures.

• Support banquets, parties, and special events in partnership with Catering, Banquets, and Guest Services teams.

Leadership, Training & Team Development

• Lead and schedule kitchen colleagues, clearly communicate goals, and monitor performance.

• Assist with employee selection, training, and development; provide coaching to build strong and engaged teams.

• Enforce policies, procedures, and performance standards; recommend and initiate disciplinary or HR actions when necessary.

• Promote teamwork and quality service through daily communication and coordination with other hotel departments.

Safety, Sanitation & Compliance

• Inspect kitchen stations daily to ensure cleanliness, safety, and compliance with NYC health regulations.

• Maintain and enforce sanitation, food handling, and storage procedures in line with HACCP standards.

• Notify Engineering/Maintenance teams of required repairs to ensure seamless kitchen operations.

Administrative & Financial Management

• Monitor and control kitchen costs, food waste, and labor allocation.

• Maintain security and proper storage of food, supplies, and equipment.

• Assist with vendor coordination, ordering, and invoice review to ensure timely and cost-efficient purchasing.

Other Responsibilities

• May assist with food preparation and cooking as needed.

• May serve as Manager on Duty or perform additional duties as assigned.

Qualification & Requirements 

• Culinary degree or equivalent professional training preferred.

• Minimum 3–5 years of progressive culinary experience in luxury hotels or fine dining restaurants.

• Proven supervisory experience in high-volume, upscale environments.

• Knowledge of international cuisines, modern cooking techniques, and menu engineering.

• Basic reading, writing, and math skills with general knowledge of food and beverage operations.

• Valid food handler certification and/or alcohol awareness permit as required by local/state agencies.

• Excellent communication skills

• Strong, adaptive managerial and interpersonal skills

• Proficiency in Microsoft Office 365 

•  Ability to work flexible schedules, including nights, weekends, and holidays.

•  Must be able to lift up to 50 pounds, move about the kitchen, bend, stoop, and kneel.

   

   

What You’ll Gain 

• The salary Range for this role is $75,000- $85,000 annually. 

• Complimentary employee meals

• Complimentary dry cleaning (business attire)

• A leadership role in one of New York City’s most iconic luxury hotels.

• Opportunities to showcase creativity while shaping memorable dining experiences.

•  Competitive salary and comprehensive benefits, including hotel discounts worldwide and access to a wide range of colleague programs.